Anne,
I knew you'd like those aromatic song-birds! They do sound sort of French,
don't they?
Actually, Miss Perfection, I did spot them, but recognising them as one of
the more usual mistakes made by all OCR packages, I.E. the running together of
two letters, in this case, C and L giving us D. So I let it pass! Culpa mia!
By the way, have you found a way to make Text Grabber work with the ABBII
dictionaries yet? I thought I had bought the basic dictionary package, but
appear only to have English/Polish (not what I wanted at all!) I was after at
least the Italian one. Any suggestions as to how this works would be much
appreciated.
Sandy.
Sent from my iPhone
On 26 Mar 2013, at 12:44, Anne Robertson <[email protected]> wrote:
> Hello Sandy,
>
> Oh, I love those garlic doves!
>
> Cheers,
>
> Anne
>
>
> On 26 Mar 2013, at 13:30, Sandratomkins <[email protected]> wrote:
>
>> This is one of the simplest recipes for stuffing tomatoes. All you have to
>> do'is cut'the tomatoes in half and strew them with flavoured breadcrumbs.
>> No• peeling or seeding is necessary. Just make sure that the tomatoes are
>> cooked through, or you will end up with the sort of tomato that comes with
>> your average provincial hotel breakfast: hard, warm and pitiful.
>> 100 g fresh breadcrumbs
>> 1 bunch flat-leaf parsley, leaves only
>> 4 garlic doves, chopped
>> thinly pared zest of 1 lemon, chopped
>> 6tbsp olive oil
>> 8 large ripe tomatoes, halved salt and freshly ground black
>> pepper
>> Place the breadcrumbs in a food-processor with the parsley, garlic and
>> lemon zest. Process until well blended - the crumbs will turn a lovely
>> green colour - but don't overwork or the mixture will become pasty.
>> Pre-heat the oven to 350°F/i8o°C/gas mark 4.
>> Smear a shallow gratin dish with some of the olive oil and arrange
>> the tomato halves, cut side up, in the dish without crowding, and season
>> with salt and pepper. Carefully spoon the breadcrumbs in little piles over
>> each tomato, trying not to let any fall off. Generously dribble more olive
>> oil over the tomatoes and bake in the oven for 30 to 40 minutes, or until
>> the breadcrumbs have browned and the tomatoes are cooked through. Flash
>> under a pre-heated grill, if necessary, to burnish further.
>> Serve in the dish at room temperature. PLUM TOMATOES WITH ANCHOVIES AND
>> BREADCRUMBS
>> Serves 4 as a snack
>> An idea from Nigel Slater, the Observer's cookery writer, for bringing
>> slightly lacklustre tomatoes to life.
>> 12 plum tomatoes
>> 200 g fresh breadcrumbs
>> 8 anchovy fillets, rinsed and chopped a handful of basil, shredded
>> 2 garlic doves, peeled and crushed
>> 6tbsp olive oil
>> freshly ground black pepper
>> Preheat the oven to 4Z5°F/zzo°C/gas mark 7.
>> Slice the tomatoes in halfhorizontally. Scoop out the seeds into a bowl and
>> reserve. Arrange the tomato halves, skin side down, in an oiled ovenproof
>> dish. Mix the breadcrumbs, anchovies, basil, garlic and 2 (ablespoons of the
>> olive oil into the tomato seeds and jelly. Season with
>> black pepper then heap the stuffing into the tomatoes. Spoon over the
>> remaining olive oii and bake for 20 to 25 minutes until the breadcrumbs
>> are golden and crunchy. :!/ !l/y .^
>> / ^ ^ ^% ^ R K > s% ' *.f "£ a^w»nj»N»
>> ^ IGKSX*» ^M» Utart » i&Naif?nl«eiK a» l»!lì
>> g%^ ]'li»ll.lL~
>>
>> Sent from my iPhone
>>
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